|California Raisin Rye Starter||3||141.8|
|Rye flour, fine||30||1360.8|
|Hot water (175o)||30||1360.8|
|Hot water (175o)||15||680.4|
|California raisins, soaked in balsamic vinegar||50||2268.0|
|California Raisin Rye Starter||11||141.8|
|Rye flour, fine||100||1360.8|
|Hot water (175o)||100||1360.8|
|Hot water (175o)||100||680.4|
|California raisins, soaked in balsamic vinegar||118||2268.0|
Twenty-four hours (24) before final mixing, mix ingredients for started together on low for 5 minutes. (Desired starter temperature is 83ºF. Do not over mix.) Ferment for 24 hours at 83ºF. (Desired final pH 3.9.) Mixture A: Three (3) hours before final mixing, stir hot water and rye flour together in mixing bowl. Mixture B: Mix flax seeds and hot water together in another bowl. Mix both well and set aside. Mixture C: Three (3) hours before mixing dough, pour cold water over bread crumbs. Set aside 2. Mix Dough on low for 5 minutes. Add raisins and mix on low for 1 minute more. (Final dough temperature 75ºF. Do not over mix.) Bulk ferment for 15 minutes.
Divide and scale dough into 2-pound pieces. Shape into ovals; roll in rolled oats and rye flakes. Arrange in individual loaf pans. Proof: 70 minutes at 95ºF. Bake at 445ºF with steam, gradually reducing temperature to 375ºF until done.
Formulation courtesy of California Raisin